Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Federico Harte"'
Autor:
Federico Harte
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 12, Pp 11805-11807 (2024)
Externí odkaz:
https://doaj.org/article/b46ca1df3d014de2ac239cc33aca8d86
Autor:
Stiphany Tieu, Federico Harte
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 10, Pp 7926-7939 (2022)
ABSTRACT: The present work aimed to improve acid and rennet milk gelation properties with mild thermal and pH changes to skim milk, with emphasis on heating temperatures below the denaturation temperature of whey proteins. We hypothesized the heat-in
Externí odkaz:
https://doaj.org/article/b15f37bdf8ee4d9c85fa8926ea31da17
Publikováno v:
Food Hydrocolloids. 138:108437
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa675aaa34804e13af27f7053fd44928
https://doi.org/10.1016/j.foodhyd.2022.108437
https://doi.org/10.1016/j.foodhyd.2022.108437
Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix
Publikováno v:
Journal of Dairy Science. 104:2843-2854
The effect of high-pressure-jet (HPJ) processing (0–500 MPa) on low-fat (6% fat) ice cream was studied by evaluating physiochemical properties before freezing, during dynamic freezing, and after hardening. An HPJ treatment ≥400 MPa decreased the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d9ebc513c2c8ff1a79cd1199a102f28
https://doi.org/10.3168/jds.2020-19011
https://doi.org/10.3168/jds.2020-19011
Publikováno v:
Journal of dairy science. 105(11)
The Maillard reaction (MR), under proper environmental conditions, has been used to improve protein functionality. In the present work, 2 high temperatures (50-80°C) and water activity (Aw; 0.45-0.67) were used to promote exogenous glycosylation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::521968fe44c2a10bf04faf93502f4142
https://pubmed.ncbi.nlm.nih.gov/36175239
https://pubmed.ncbi.nlm.nih.gov/36175239
Autor:
Grace Voronin, Federico Harte
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc391cbc3cfd63994897850991a1ad54
https://doi.org/10.1016/b978-0-12-818766-1.00166-5
https://doi.org/10.1016/b978-0-12-818766-1.00166-5
Autor:
Federico Harte
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bd19c6c541df1ef645523214debdc66
https://doi.org/10.1016/b978-0-12-818766-1.00348-2
https://doi.org/10.1016/b978-0-12-818766-1.00348-2
Autor:
Stephanie Clark, Federico Harte
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6a081f018e6fb162542213374c3e82e
https://doi.org/10.1016/b978-0-12-818766-1.00108-2
https://doi.org/10.1016/b978-0-12-818766-1.00108-2
Publikováno v:
Journal of Food Engineering. 261:1-8
Condensed skim milk (CSM) was high pressure jet (HPJ) processed at 100–500 MPa and then spray dried to obtain skim milk powders (SMP-100 to SMP-500). Physical and instant properties of SMP-100 to SMP-400 were similar to those of the control. Howeve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fbd40c07af6da00bb642dc27aa062d3
https://doi.org/10.1016/j.jfoodeng.2019.04.007
https://doi.org/10.1016/j.jfoodeng.2019.04.007
Publikováno v:
Journal of Dairy Science. 102:6820-6829
We investigated the effect of different phosphate salts on the structural integrity of micellar casein (MC) at pH 7.0. With the increase of salt concentration, a reduction in turbidity was observed for the MC solutions, and it was modeled using an ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ac5e9c8bf3653c398f3c433edc31e04
https://doi.org/10.3168/jds.2018-15746
https://doi.org/10.3168/jds.2018-15746